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Almond Logs Dipped in Chocolate

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Submitted by mswinters

YIELD

servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 237
CUP ML BUTTER
softened
7 202.3
OUNCES ML/G ALMOND PASTE
1 237
2 2
EACH EACH EGG YOLKS *
1 5
TEASPOON ML ALMOND EXTRACT *
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 473
Topping
1 15
TABLESPOON ML VEGETABLE SHORTENING
1 237
CUP ML ALMONDS
finely chopped *

Directions

Preheat oven to 350℉ (180℃); line cookie sheets with parchment paper.

In a large mixer bowl, combine the butter and almond paste.

Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed.

Add the powdered sugar, egg yolks, almond extract and vanilla extract.

Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.

Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed.

Place the dough in a pastry bag with a ½-inch opening.

Pipe onto the cookie sheets forming 2 ½ to 3-inch logs.

Bake for 13 to 17 minutes, or until the edges are very lightly browned.

Cool completely on parchment paper.

In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth.

Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds.

Place on waxed paper until set. Penny Halsey

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 1003 57% from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 333mg 14%
Total Carbohydrate 34g 34%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 28% Vitamin C 0%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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